Lactation Recipes For YOU!!!

Here are some of my favorite recipes to aid in your recovery from birth and enhancing your milk supply. Hope you enjoy every one!!! Please pass on any you have found delicious so we can share!!!

Peanut Butter Chocolate Chip Lactation Cookies


  • 3 Tablespoons Brewer’s Yeast (do not substitute)
  • 2 Tablespoons Flaxseed Meal
  • 3 Cups Slow Rolled Oats (found these in the bins at my local health foods store)
  • 2 Cups of Organic Dark Chocolate Chips (the organic one’s taste even better)
  • 3 Tablespoons of Peanut Butter
  • 1 Cup of Butter
  • 1 Cup of White Granulated Sugar
  • 1 Cup of Firmly Packed Brown Sugar
  • 2 Eggs
  • 2 Cups of Flour
  • 4 Tablespoons of Water (you can also use milk if desired)
  • 1 Teaspoon of Baking Soda
  • 1 Teaspoon of Salt
  • 1 Teaspoon Vanilla
  • 1 Teaspoon Cinnamon


Preheat your oven to 350 degrees.

Mix the water with the Flaxseed Meal in a small bowl and allow it to sit for 5 minutes.

In the meantime, combine the butter, granulated sugar, brown sugar, vanilla, and the eggs in a bowl and beat with a mixer for 2-3 minutes until all ingredients are well mixed.

Add the flaxseed to the mixture until well blended and set aside.

In a separate bowl combine the flour, baking soda, cinnamon, salt, and brewer’s yeast. You can use a spatula to mix the ingredients together. Combine this mixture to the butter mixture which takes another 1-2 minutes.

Stir the oats, chocolate chips, and the peanut butter into the mixture until well blended.

Using a tablespoon scoop out mixture and place onto a lightly greased cookie sheet. I used my hands to create little balls of cookie dough. Make sure to space them about 2 inches apart.

Bake for 10-13 minutes depending on your oven. Mine were baked for exactly 13 minutes then I allowed them to cool on the pan for another 3-4 minutes and they were baked perfectly.

Nutrition Information:



Banana Oatmeal Smoothie – A deliciously thick and creamy banana smoothie that is loaded with oats and has a hint a cinnamon. Makes for a healthy and filling breakfast or snack!

Banana Oatmeal Smoothie


  • 1/2 cup (45g) rolled oats
  • 1 large banana, sliced and frozen
  • 1 cup (240ml) almond milk
  • 1/2 teaspoon ground cinnamon


  1. Add the rolled oats to a blender and pulse until they resemble fine crumbs.
  2. Add the banana, milk, and cinnamon, and blend until completely smooth and combined.
  3. If the smoothie is too thick for your liking, add more milk.
  4. Pour into a glass, serve, and enjoy!


This smoothie can be sweetened if desired, using honey, maple syrup, or agave.


 YIELD: 1 smoothie SERVING SIZE: 1 smoothie 

Nutrition information isn’t always accurate.

Immunity Boosting Bone Broth Chicken Soup with Turmeric and Kale

Boost Your Immunity With This Bone Broth, Turmeric & Kale Chicken Soup

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Boost Your Immunity With This Bone Broth, Turmeric & Kale Chicken Soup

YIELDS. 4 servings


  • 2 tbsp extra virgin olive oil, divided
  • 1 lb boneless, skinless chicken thighs or breasts
  • 1 medium onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, peeled and minced
  • ½ cup pearled farro
  • 6 cups roast chicken bone broth (see Instant Pot recipe here)
  • ½ tsp fresh thyme
  • 1 1×1 inch piece of rind for good quality parmesan cheese (optional)
  • ½ tsp ground turmeric
  • 2 loosely packed cups kale, stemmed and chopped
  • Salt & pepper to taste


  1. Set Instant Pot to “Sauté” and add 1 tablespoon olive oil. Add chicken and sauté in pot for until browned on both sides (does not need to be cooked through).
  2. Remove chicken from pot and place on a plate.
  3. With Instant Pot still on “Sauté” add the second tablespoon of olive oil and sauté onions, celery and carrots until soft, about five minutes. Stir in garlic and cook for one minute more.
  4. Add chicken back into pot along with farro, bone broth, parmesan rind and turmeric. Lock the lid in place and cook soup on high pressure for 12 minutes.
  5. When cooking time ends, natural pressure release for 5 minutes, then quick release.
  6. Set Instant Pot to “Warm.” Remove lid and discard parmesan rind. Use a fork to shred chicken into bite sized pieces. Stir in kale and allow the soup to sit for 2 minutes to allow the kale to soften. Season with salt and pepper to taste. Serve immediately.


Serving Size – 1/4 soup
Calories – 322
Carbohydrate – 14.3g
Cholesterol – 76mg
Fiber – 2.5g
Protein – 41.1g
Fat – 11.1g
Saturated Fat – 1.8g
Sodium – 254mg
Sugar – 2.8g

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